Spicy Peanut Sesame Noodles

This recipe is requested frequently at my house. I make it a one-dish meal by adding vegetables and chicken. This recipe makes a lot, so halve it if desired. Here, we like leftovers. This will keep for several days.

1 1/4 cup peanut butter, creamy or crunchy

1/2 cup soy sauce

2 tablespoons sugar

2 tablespoons sesame oil

2 tablespoons rice wine vinegar

2 cloves garlic, minced

1 tablespoon sesame seeds, lightly toasted (optional)

1-2 tablespoons hot sauce, such as Sriracha (optional)

1 pound dry pasta, spaghetti or angel hair

Additions--use any combination or add something you like:

Thinly sliced carrots--I add a bag of shredded carrots so I don't have to cut them myself.

Thinly sliced cucumbers

Thinly sliced red pepper

Thinly sliced scallions

Snow peas, steamed or raw--I add a bag from the frozen foods section

Crushed peanuts

Chicken, cut in 1-inch pieces

The Sauce: In a large bowl, combine the peanut butter, soy sauce, sugar, sesame oil, rice wine vinegar, minced garlic, 1/3 cup water, and sesame seeds and hot sauce if using. Stir until combined. Initially, it will seem that it will never combine, and then as if by magic, you will have a sauce! Add more peanut butter for a thicker sauce. Set aside.

The Pasta: Cook per package directions. Drain, reserving 1-2 cups of pasta water.

Add the sauce and desired additions to the pasta and stir. Alternatively, place the pasta in serving bowls, and top with the sauce and desired additions.